Some variation of this is a fall and winter staple in our house – this is the current version. It’s very adaptable – adjust to the proportions and ingredients that suit you. It's a wonderful side with roast chicken. Or, to make a meal of it, add some sausage (we like the kielbasa from Pine Woods Farm or pepperoni from VT Smoke & Cure), or sauté some onion and chickpeas and put them on top. Put it on a bed of greens (arugula or kale work well), with a mustard vinaigrette, and you've got one great dinner.

Chop everything to approximately the same size for even cooking – about ½ inch thick works well. 1 delicata squash, split lengthwise, seeded and chopped into half-moons 1 lb potatoes, preferably fingerlings, chopped 3 carrots, chopped 3 cloves garlic, peeled (or more!)2 cups Brussels sprouts, halvedOlive oil, salt & pepper Heat the oven to 425. Because the potatoes take longer to cook, I like to boil them first in plenty of salted water for about 5 minutes. I usually throw the carrots & Brussels sprouts in when there’s about one minute left. Drain, then toss them together with the squash and garlic and a good amount of olive oil, salt and pepper. Spread evenly in a rimmed baking sheet or lasagna pan, and roast for 25-45 minutes, or until tender and roasty. Give the pan a good shake every 10-15 minutes to keep things from sticking. If you go towards the longer end of the cooking time you’ll get some good caramelizing on the bottoms of the vegetables, but watch that they don’t burn. Enjoy!